Scott Winegard is a chef at Matthew Kenney Cuisine and played bass in Texas Is The Reason.
Read MoreNORMAN BRANNON
Norman Brannon is General Manager of Collect Records and plays guitar in Texas Is The Reason.
What was the food highlight of your year?
I went to Scott Conant's Scarpetta here in New York for the first time a few months ago, and I usually have this thing at restaurants where I always order the seemingly simplest thing on the menu — the idea being some variation on that theme that you can judge a chef by how well he cooks an egg. It makes sense to me. Anyway, there was a $24 plate of spaghetti with tomato and basil. Like, literally, that was how it was described on the menu. There was something that was so bold about that to me. They didn't even try to spruce it up for description's sake! So of course I ordered that, and from the first bite I was absolutely floored. The pasta was perfection—a firm, thick flavorful noodle like none that I've ever eaten before—and the tomato and basil were so harmonious it actually felt like something new. I cannot stress this enough: To say that you've just eaten the best plate of spaghetti and tomato in your life after 40 years of eating spaghetti and tomato is TOTALLY MOMENTOUS.
What was the music highlight of your year?
People never really believe me when I talk about how much I love Take That, but they are sincerely my favorite band ever. Here's the thing: I'm actually of the opinion that it's super easy to write sad songs. It's almost cheap to me at this point; it's our go-to emotion when we're writing songs. But writing a song that makes you feel like you want to dance like Fred Astaire through Brooklyn—that takes real talent! Take That's new album, III, does a little bit of both, and while I sometimes wish they hadn't ever been the horrible '90s boyband that everyone thinks about when they hear the name, I actually think that's part of the reason why I love them. They are all accomplished songwriters now, they're all accomplished musicians. They proved that they weren't just a bunch of cute boyband hacks, but that you can use that experience and grow into a musician of substance. That is a serious hill to climb, and I am in awe of them.
Was there a moment when food and music came together in a memorable way?
I'd heard a rumor that Mark Trombino's Donut Friend in L.A. had a Texas is the Raisin doughnut and I was really hoping that was true. I wound up getting the Custard Front Drive, which was insanely rich, but satisfying to say the least.
SCOTT WINEGARD
Scott Winegard is chef at M.A.K.E. and plays bass in Texas Is The Reason.
What was the food highlight of your year?
As far as eating food, I had some really stellar meals and I was all over this year so I made it a plan to eat (almost) everywhere! Most memorable for many and different reasons are Le Chateaubriand in Paris, Flour + Water in San Francisco, and Luksus in Brooklyn. I also have been mostly in Venice and Santa Monica, California these days so I am finding a whole new bunch of places to eat. Working with food highlights definitely have to be either the LA Times review for M.A.K.E. or our feature in Edible Westside Magazine in LA.
What was the music highlight of your year?
Finishing the tour with Texas Is The Reason. The European tour was really special and it was super great to spend that time with those guys. We got to see a bunch of old friends and meet new ones. The band meant so much to us and finding out it is still special for so many was really shocking and humbling. I feel very lucky that I got to be a part of all we got to do and see with the band. Every show was really amazing on it’s own and even up to the end in London. It was a perfect end. There are a bunch of photos from that night and you can see how intense it was for us knowing that it was it for us.
Was there a moment when food and music came together in a memorable way?
In January at our show in Chicago we were invited by Chef Graham Elliot to eat at his Bistro. We had an amazing meal and time. TITR went out to a lot of meals as a band but I think that was our most epic and fun for sure. Turns out he was and is a fan of TITR and other bands we hung with back in the day. It was great to meet him. As a chef, I definitely admire his work and it’s great to say I now know him. Another funny thing that I first thought of was when we were in Barcelona the bass player of the opening band introduced himself to me and said, ” You are a chef, no?” I said, “Yes I am.” So he then says that tomorrow we are going to where my brother works, Cellar Con Roca (#1 restaurant in the world). He saw that we had a day off and got reservations. Unfortunately I had to fly into Rainy Glasgow only to have a whole other kind of fun with some old friends from there. Definitely no Michelin Star grub though.
JUSTIN SCURTI
Justin Scurti is a bar owner (Saint Vitus, Brooklyn), tour manager (Spritiualized, Texas Is The Reason), guitarist (I Hate Our Freedom), and rock photographer.
What was the food highlight of your year?
Touring all year made this tough but I’d have to say Mission Chinese Food in San Fransisco. Scott Winegard and I ordered every vegan dish on the menu and it was only lunch time. It’s also a tie with having the tasting menu paired with wine at Chateaubriand in Paris when Scott, John Hiltz, and I took a road trip from Groezrock Festival in Belgium to Paris just to eat and drink.
They had a dessert made with an egg yolk poached in simple syrup on top of malt cookies. But then there’s also every time i get home from tour and my girlfriend Elena makes me the best brunches and dinners. She’s a chef so i pretty much eat amazing every day of the year!
What was the music highlight of your year?
I think seeing one of Rocket From The Crypt’s first shows back from the dead in Europe. They played a secret show at a community center in a little town about an hour away from Brussels. Then getting to see them the very next day at Groezrock along with Turbonegro and Texas Is The Reason. There was also the very last Texas Is The Reason show at the Electric Ballroom in London. After a year of touring it was pretty spectacular to see them do it all one last time in front of 1200 people who were just as grateful as i was to see it for the last time ever.
Was there a moment when food and music came together in a memorable way?
Food and Music are always together for me. The last year of touring with Texas Is The Reason we were very fortunate to be in some great places with some of the best restaurants. When we were in Chicago back in January, Graham Elliot invited us all out to Graham Elliot Bistro for a dinner at the chef’s table. Instead of us ordering off the menu, he said he was gonna just send out food till we said we were full. We never said we were full. I think we had close to 20 courses!!! Every cocktail on the list and lots of wine all finished with a full bottle of Fernet brought right to the table. Graham is a huge 90’s indie/emo music fan and loves giving back to the bands he’s listened to over the years.
SCOTT WINEGARD
Scott Winegard is a high-profile vegan chef and plays bass in the recently reunited Texas Is The Reason. Photo: Love Is Building
What was the food highlight of your year?
I think my meal at Atera is the hightlight although I spent a few weeks in Maine this Summer and the produce there was amazing. As far as a bottle, I was quite impressed with the sparkling water selection at Bazaar by Jose Andres.
What was the music highlight of your year?
I have to say getting back together for some recording and a few shows with Texas Is The Reason is it. It even inspired us to play a few more shows in 2013. Our “secret” show at Saint Vitus was one of my favorite shows I ever played.
Was there a moment when food and music came together in a memorable way?
There was a point where I was playing in a band and I quit because I wanted to just work in a kitchen. It wasn’t only until recently that I accepted that I actually am a chef and a musician. As much as I always say I like the food more, it seems that I can never stay away from playing some music with friends. I feel really lucky to be able to do both.